Steamed Ginger and Coconut Milk Pudding (姜汁炖鲜奶)
Gluten-free | Sugar-free | Dairy-free | No added fats or oils
Serves: 4
Cuisine: Cantonese
Course: Dessert
Prep time: 10 minutes
Steam time: 15 minutes
Whenever I travel, I like to immerse myself in the local cuisine. It is one of the most exciting parts of travelling, and you can learn so much about the geography of the land by what people eat and how people cook.
While globetrotting, you'll find me visiting markets, buying produce and eating where the locals eat, which is one of my greatest food joys in life. And, such was the case the first time I visited Hong Kong.
Having heard about steamed ginger milk pudding/ ginger milk curd (姜汁炖鲜奶), which is a Cantonese speciality, I tracked it down. After my first spoonful, I fell in love with the delicate texture and decided it was my duty to all of us to create a healthy version of this delicious pudding.
My version of the famed steamed pudding is free from sugar, gluten and dairy and has no added fats or oils. It can be served hot or cold and is insanely simple to make!
Hints, Tips & Tricks
This recipe calls for ginger juice. You can make your own by finely grating fresh ginger and then pushing it through a fine-mesh strainer with a spoon. Alternatively, you can purchase pure ginger juice from your health food store. I use a brand called The Ginger People, organic ginger juice.
This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin Powder, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.
This delicious silky dessert can be served hot or chilled.
RECIPE
Ingredients
- 4 egg whites
- 4 tbsp Pure as Inulin Powder
- Pinch salt
- 450 ml (15 fl oz) coconut milk
- 3 Tbsp ginger juice (please see above)
- 8 tbsp fresh or defrosted berries, to serve
- 2 tbsp coconut milk
- 1 tbsp Pure as Inulin Powder, to serve
Method
- Heat a large pot of water with 10 cm ( 4 inches of water) and place a steamer dish on top of the pot. Place the lid on the pot and build the steam up in the pot on medium heat.
- In a mixing bowl, whisk together the egg whites with the inulin powder and salt. Whisk in the coconut milk and ginger juice and then strain through a fine mesh strainer.
- Evenly pour the liquid into four small heat-proof pudding bowls or large ramekins and skim the bubbles off the top of the liquid.
- Wrap the bowls tightly in cling film, place the bowls carefully into the steamer, and steam for 15 minutes or until the pudding is firm but still jiggly.
- Serve the puddings hot ( or chill and serve cold) with berries, a drizzle of coconut milk and a dusting of inulin.